Hand Crafted Santoku Knife, Magnolia Handle, Sakai Japan, 12.5"Add to cart$145.00
This knife is made entirely by hand at a master craftsman's shop in Sakai, the area best known for making the finest knives of Japan. They do everything by hand, and some things they are known for include --
1. Great attention to every detail especially the handle and the long process of final sharpening.
2. Note that the wood used is truly 'Magnolia' from Japan, which is a darker, heavy and hard wood rather than fast growing, light weight poplar wood often sold as magnolia. Finely crafted buffalo horn band helps keep the wood handle tightly on the blade.
3. The handle is round except for one ridge perfectly located on the upper right (as shown). This feels excellent in the hand and is popular with Japanese and western chefs. A great deal of attention goes into the handle and how it's attached to the blade (that's a buffalo horn ring holding the handle to the blade), and a precise final alignment.
The carbon steel (white steel / hardness grade 2 / made in Japan) is extremely hard and will keep it's sharp edge for months.
Buffalo Horn Band
Blade Into Handle
Hand Forged Santoku
Our handmade Japanese knives are all individual works of art - starting at the hot forge where various elements are blended together to form extremely strong steel that holds a sharp edge for months of constant use.
Japanese steel has been hand crafted into prized knives for hundreds of years; a dedication to perfection you don't find anwhere else. It all starts at the forge, where elements are blended then pounded together. Next the steel is laboriously pounded into shape, goes through a long process of sharpening, the knife is carefully heated again just right so the handle can be tightly pounded on to create a seal that lasts generations.
We created a series of videos filmed at a facility in Japan, so you can view the various stages of each handmade knife's production:
Forged From The Elements - Blacksmithing Masters
Hand Crafted - Shaped By Experts
Sharpening The Steel
More Sharpening - Using a Sharpening Stone
Master Craftsman in Tokyo - Final Sharpening
You can also see this knife in action in our Fish Cleaning Video filmed in Tokyo.
The main difference in these knives is that they stay extremely sharp after months of constant use. This is due to the hard steel blends, which are simply too hard for machines to cut and sharpen. Machine-made knives are always created from slightly softer steel, which allows them to be cut and sharpened without a human touch. Our handmade knives of Japan are so hard that hand shaping and sharpening is the only way to reach perfection.
Why not own a knife like this in your kitchen? It really doesn't get any better. Using knives this sharp enhances not just your experience in the kitchen but also the food, because slicing with an inferior knife tears into and rips fibers. A sharp blade keeps flavors sealed in. You're also supporting the remaining hand crafted knife makers in Japan, reported to be dwinding to just a few hundred, as fewer young people are coming into the trade.
Our santoku knife shown here is made by hand in the same factory as shown in our video series. We personally visited and met the lead sharpener who has trained with the master for four years.
Hand crafted by master knife makers and sold to you at a very reasonable price, as we purchased directly from the maker. Similar knives are sold in Tokyo shops and abroad for much higher prices.
The knife is made of hard carbon steel, sharpened on both sides. The handle is Japanese Magnolia wood. You can see the very finely crafted buffalo horn band that helps keep the wood handle tightly on the blade. The blade protrudes 7.25" from handle. The handle is 5.25" long. Total length 12.5".
Each unique knife is totally made by hand and we do not have many of these.
Hand crafted steel has enormous benefits as described, but they also rust if not properly dried after use. To prevent rust, always dry your knife, and you can wipe lightly with olive oil.
Made in Japan.
Testimonial Received April 2018:
Here is some of what I use. They are in a knife holder I made, screwed to the kitchen wall under a rack for my French copper pots and pans. Sabatier, Global, Messermeister Elite, Wustof, Forschner, Mac Pro. Others. All razor sharp. My grandfathers and an uncle were butchers. I am a journalist, but also a butcher. Boned out more deer and elk than I can count. I was a wrangler in the most remote hunting camp in the continental U.S. Just of the southeast corner of Yellowstone National Park. One season I had a hand in breaking down 33 elk and three moose with a knife my boss and outfitter made for me. Extremely sharp and held an edge.
Great as all my knives are, they seem almost dull compared to the Japanese knife I got from you. Scary sharp. I want more for my kids.
Terry Koper Oconomowoc, WI
Tips Regarding Your Handmade Knife
1. Don't use it for anything other than cooking
2. Handle with care due to the very sharp edge
3. Don't use it to cut frozen food or bones, as those require special tools
4. Never heat your knife in an open fire
5. Don't put into dishwasher or oven
6. Acid solutions, salt and water are a threat to your knife. Always wash them away and keep your knife dry by wiping with a soft cloth to prevent rust.
7. Sharpen with a wet stone once a month or when needed